Valdobbiadene Superiore di Cartizze
Valdobbiadene is located right in the heart of the lively and lush green hills of Prosecco. Le Colture is a winery and a cellar that has been in the hands of the same family since 1500. Cesare and Renato Ruggeri are the current custodians of this extraordinary heritage of experience, large and small production secrets, a knowledge of the territory and its grapes, an inbred sensitivity for the health of the vines, and the humors in the cellar. For some years now, Cesare’s three children, Silvia, Alberto, and Veronica, have been intensely involved in winery activities, bringing to its operation a surge of enthusiasm and invaluable innovation. Le Colture exclusively uses the Charmat (tank) method to make their sparkling wines, thereby preserving the freshness and verve of the unique Glera grape, an aromatic white variety grown almost exclusively in the Valdobbiadene DOCG appellation. In the production of Prosecco at Le Colture, Glera represents 100% of the grapes used, while DOCG laws for the appellation permit a minimum of 85% of Glera with the remainder may be made up of Verdiso, Perera, Bianchetta, Pinot, and/or Chardonnay. The bottles that leave this vineyard, year after year, are the result of the efforts of a well assorted and close-knit family clan. Each member of the family is directly involved in every production phase—running the management of the vines, selecting the grapes, the various stages of the wine-making, all through to marketing and sales.
Intense and rich nose offering yellow peach, apricot, and honey. A great finish to a meal or match to dessert.
Valdobbiadene DOCG Spumante Superiore di Cartizze is a sub-denomination covering a very small area of vineyards located in Valdobbiadene among the steepest hills of Santo Stefano and Saccol The soil allows the Glera grapes to achieve full maturation for a slightly late harvest between mid-September to mid-October.
Soft pressing of the grapes, fermentation of the must in the absence of skins, at a controlled temperature. After removing the accumulated foam the second fermentation with Charmat method takes place in closed steel vats at a controlled temperature, in approximately 30 days.